Potential applications of pulsed electric field in the fermented wine industry

Abstract

Fermented wine refers to alcoholic beverages with complex flavor substances directly produced by raw materials (fruit or rice) through microbial fermentation (yeast and bacteria). Its production steps usually include saccharification, fermentation, filtration, sterilization, aging, etc., which is a complicated and time-consuming process. Pulsed electric field (PEF) is a promising non-thermal food processing technology. Researchers have made tremendous progress in the potential application of PEF in the fermented wine industry over the past few years. The objective of this paper is to systematically review the achievements of PEF technology applied to the winemaking and aging process of fermented wine. Research on the application of PEF in fermented wine suggests that PEF treatment has the following advantages: (1) shortening the maceration time of brewing materials; (2) promoting the extraction of main functional components; (3) enhancing the color of fermented wine; (4) inactivating spoilage microorganisms; and (5) accelerating the formation of aroma substances. These are mainly related to PEF-induced electroporation of biomembranes, changes in molecular structure and the occurrence of chemical reactions. In addition, the key points of PEF treatments for fermented wine are discussed and some negative impacts and research directions are proposed.

Variation in physicochemical properties and bioactivities of Morinda citrifolia L. (Noni) polysaccharides at different stages of maturity

“…For the IC 50 value of radical assay, the ratio of high-M w and medium-M w component showed a positive correlation ( p < 0.05), while the ratio of the low-M w component demonstrated a negative correlation ( p < 0.05), indicating that the Noni polysaccharide with a smaller molecular weight showed better radical scavenging ability. Previous studies also reported the superior antioxidative ability of low-molecular-weight polysaccharides, which was attributed to their larger surface area and greater water solubility facilitating the reaction with radicals ( 34 , 35 ). From Table 4 , the contents of uronic acid and GalA also displayed a significant linear correlation with the IC 50 value of hydroxyl assay with the coefficient of –0.991 and –0.913 ( p < 0.05).…”

Effect of alkaline hydrogen peroxide assisted with two modification methods on the physicochemical, structural and functional properties of bagasse insoluble dietary fiber

“…In the food industry, color is one of the important parameters of food ingredients and affects the acceptability of food products by consumers ( 25 ). In addition, changes in food color help us to distinguish changes in the physical and chemical properties of raw food materials ( 26 ). The WI of bagasse increased from 67.69 to 84.05, which can significantly increase consumer acceptance.…”

Influences of the different chemical components in soybean soluble polysaccharide on the emulsifying performance of its conjugates formed with soybean protein isolate

“…The interfacial tension (IFT) was measured by pendant drop procedure with a tensiometer (DSA25, Kruss Ltd., Germany) (Lin et al ., 2020b). A pendant drop (25 μL) of sample solution (10 mg/mL in water) was injected by a needle immersed into MCT and captured by a CCD camera to determine the IFT at 25 °C (Feng et al ., 2022).…”